This is the smoothest, softest and most wonderful feeling body butter I have ever used. My skin absolutely loves mango butter. I have a few available on my etsy page if you are lacking ingredients and time.
1.5 oz shea butter
1 oz mango butter
1 oz coconut oil
.5 oz – .8 oz jojoba oil (I eyeballed this one)
15 drops pink grapefruit essential oil
15-18 drops lavender essential oil
3 drops vitamin E
Combine first 4 ingredients in a double boiler and heat until melted, remove and cool in fridgerator for 30 minutes.
Remove from fridge, the mixture should still be liquid, add essential oils and vitamin E and return to fridge for another 20-40 minutes checking and stiring occasionally, as the mixture begins to become cloudy and solidify around the edges, remove from fridgerator and whip for 10 minutes until light and fluffy.
Place in storage container and chill for another 20-30 minutes. Remove from fridge, let it return to room temperature and enjoy.
I didn’t have the right ingredients the first time I tried to make my own tortillas so I adapted with what I had, I’ve made them like this ever since because I like the flavor of these. This is an approximate recipe, I generally add the sour cream and water together for the final result of 1 cup of liquid without being exact so it’s slightly different every time I make it. Sometimes I have no Lard and use shortening, sometimes I have neither and use vegetable oil and more butter. The herbs and the sour cream give this recipe a nice flavor and I’ve always been happy with the result.
Sour Cream Herbed Flour Tortillas
4 cups Flour
1 tsp Salt
2 tsp Baking Powder
2 tbs Lard or Vegetable Shortening
1/4 cup Herbed Butter, room temperature(I recommend Kerrygold herbed butter.)
1/2 cup Sour Cream
2/3 cup Water
Mix flour, salt and baking powder in a bowl then add lard/shortening and butter until it’s the consistency of corn meal. Add Sour cream, water until the dough comes together. Kneed until smooth and elastic.
With a knife cut in half, then cut in half again and continue until you have 16-24 dough balls that are roughly the same size.
Cover the dough balls with a warm damp towel while you roll out the tortillas and cook them. Roll out dough ball as thin as you can or till about the size of a large sized store bought tortilla.
I use a really large skillet on medium high heat to cook the tortillas but you could use a flat griddle also. Place tortilla in pan and flip after 20-40 seconds. Tortillas should begin to bubble and will start to turn light golden brown. I generally don’t let them cook too much as I will be reheating them again when used. Remove from heat place in a warm folded towel or paper towels. Allow to cool completely then seal in air tight container.
I generally get into a rhythm where I roll out a tortilla as I am cooking one and I synchronize the pan flips and dough rolling flips until they are all made. I find that if I roll them out and let them sit they shrink up and are too thick so I roll them super thin and immediately add them to the hot pan.
My kitchen garden is growing beyond my means to consume it, salads, salad dressings, chip dips, herbed chickens, herbed potatoes, infused oils and all of the other things I forgot I made were not enough, The Aerogarden grows fast! It’s time to start drying. I’m going to try the paper bag method. I now regret not bringing the food dehydrator with me when I moved.
(For the paper bag method you cut and tie small bundles of herbs, make sure any damaged leaves are removed. Tightly tie them hang upside down by the stem in a paper bags for two weeks.)
My next grow is going to be Oregano, Savory, Mint, Chives, Parsley, Cilantro, and Genovese Basil.
I am using an Aerogarden and for my first grow 5 out of 7 plants came up. Lemon Basil, Red Basil, Dill, Thyme and Sage. The Parsley and Mint did not want to grow unfortunately. This is the first week where everything has grown big enough I can start harvesting it.
So here is one of my favorite things to make with dill. Generally I make this with all dried herbs.
Sour Cream Herb Dip
3 parts sour cream
1 part heavy cream
1 part an equal blend of fresh chopped dill, thyme and garlic (Roughly, some people don’t like garlic like I do.)
add salt/pepper to taste
Mix all, let rest in fridge for flavors to mingle for a couple of hours or over night.
A few of my favorite things to eat with this dip are cracked pepper & olive oil triscuits, artichokes and on french fries. But i will sometimes use it in place of salad dressing or as I will be doing for dinner, using it for a dipping sauce for chicken fingers.
This is probably one of my most used creations and I have gotten the best feedback on it from people who I have gifted it to. It is perfect for dry winter skin or for people who tend to scratch the skin off their legs while sleeping(I’m guilty of that one myself). It’s great for morning showers, the smell of coffee and caffeine absorbing into the skin is soothing and refreshing at the same time. For this recipe the amount of oil vs sugar can be played with… find what works best for you. I prefer enough coconut oil that it is the consistency of a thick lotion.
2 oz sugar(white or brown)
2 oz coffee infused coconut oil
2 tbs coffee grounds(optional)
1/2 teaspoon cinnamon(or pumpkin pie spice)
Heat coconut oil just until it becomes a liquid, add all ingredients and mix well. Pour into a clean container with an air tight lid. Enjoy thoroughly.
2 oz sugar (white or brown)
2 oz coconut oil
2 tbs coffee grounds
1/2 tsp cinnamon(or pumpkin pie spice)
Heat coconut oil just until it becomes a liquid, add all ingredients and mix well. Seal in container and let sit for a few days to a week for the coffee to work its way through the coconut oil.
I got a little impatient with letting my coffee oil infuse so I stole 1/3 of a cup(leaving the rest to infuse for another few weeks) and made some coffee infused body butter.
I infused into coconut oil that has been next to my aerogarden for warmth for two weeks and then I strained out the grounds, I triple filtered the oil to remove particulate. I ended up with this…
After that I had my double boiler set up and added equal parts of cocoa butter, shea butter and almond oil to my infused coconut oil. I listened to some music and drank some hard cider while I waited for the cocoa butter to melt in. After it is all melted and mixed I rested the bowl in the fridge until the edges start to significantly cool and harden it is time for the mixing. This can take 30-45 minutes generally, depending on your equipment and quantity. Really you want an electric mixer and go ahead and whip the body butter for about 8-10 minutes, if you are a crazy person with no electric mixer just whisk it till your arm is going to drop off. When it is all cooled and whipped pour the body butter into your chosen container. The mixture will continue to stiffen after you stop whipping so get it into a container instead of letting it rest.